No-Peek Chicken and Rice – super easy dinner recipe! Chicken breasts, rice, cream of chicken soup, cream of mushroom soup, chicken broth, onion soup mix. Mix everything in the baking dish and pop in the oven. SO easy and everyone cleaned their plate! Even our picky eaters!!
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Pin This RecipeThis No-Peek Chicken and Rice Casserole is super easy to make. Just mix everything right in the pan, cover, and bake. Doesn’t get much easier than that!
I used onion soup mix and cream of chicken and cream of mushroom soup. If you aren’t a fan of cream of mushroom, you can substitute your favorite cream of soup – another can of cream of chicken or a can of cream celery would work great!
I used regular uncooked rice in this No-Peek Chicken and Rice. I know some of you like to use brown rice. I haven’t made this with brown rice. I am sure you can use brown rice, but you will need to tweak the baking time. Brown rice takes longer to cook than regular white rice.
This No-Peek Chicken and Rice has become our go-to Sunday dinner. I love that I can just mix it up, pop it in the oven and forget it! We serve this with some green beans or lima beans. So easy and SOOOO delicious!
No-Peek Chicken and Rice
Equipment:
Ingredients:
- 4 boneless skinless chicken breasts
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Unsalted Cream of Mushroom Soup
- 2 cups chicken broth
- 2 cups regular white rice uncooked
- 1 package onion soup mix
Instructions:
- Preheat oven to 350ºF. Lightly spray a 9x13x2-inch baking dish with cooking spray.
- Pour cream of chicken soup, cream of mushroom soup, chicken broth, rice and onion soup mix in bottom of baking dish. Whisk together. (you can do this in a bowl and pour it into the baking dish if you prefer)
- Place chicken on top of rice mixture.
- Cover tightly with foil and bake for 1 hour 15 minutes to 1 hour 30 minutes.
Notes:
- To avoid sticky rice, rinse your rice before adding it to the dish. Rinsing the rice removes excess start that causes the rice to plump and stick together.
- I use boneless chicken breasts. Can substitute boneless chicken thighs.
- You can use any flavor combination of condensed cream of soups. Cream of Chicken soup, cream of mushroom soup or cream of celery soup all work great.
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- You can buy it by the case at Amazon:
- Cream of Chjcken: https://amzn.to/49n4uZE
- Cream of Mushroom: https://amzn.to/3SkpNVv
- Need Gluten-free soup? You can buy it here:
- Cream of Chicken: https://amzn.to/3MtqQ1s
- Cream of Mushroom: https://amzn.to/45WqyXY
- Here is our recipe for Homemade Cream of Chicken Soup: https://www.plainchicken.com/homemade-cream-of-chicken-soup/
- Substitute mushroom bouillon to make cream of mushroom soup.
- You can buy it by the case at Amazon:
- I suggest using Unsalted Cream of Chicken & Mushroom Soups in this dish to control the sodium.
- I use regular long-grain white rice.
- I have not made this with brown rice, so I can not say what adjustments need to be made.
Steph
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2nd time making this, but halved the recipe since there are 2 of us.
This is a favorite and my grown daughter asks for this especially!
Delicious and easy! Thank you!
Can I use minute rice in this?
I don’t know. I haven’t made this recipe with minute rice.
If people don’t like onions , can I substitute the Lipton onion soup pack with a ranch dressing pack instead
You can try it. Let us know how it turns out.
Yes, I do. I changed nothing.
That is all I ever use is minute rice with this recipe. My husband’s aunt gave me this recipe 45 years ago! My husband prefers boneless chicken thighs. I can’t have onion anything so I substitute low sodium gravy mix.
I love this recipe site and reading everyone’s comments. I also learned from Plain Chicken about where to buy low sodium products.
Hello,
I’m excited to make this dish, but I’d like to used parboiled white rice. Would i need to adjust the cook time? Would it cook differently? Thanks
I don’t know. I’ve only made this recipe as written with long-grain rice. You will just have to experiment with the liquid in the recipe and cooking times.
My dad was recently diagnosed with cancer, so my sister and I have been taking turns filling my parents’ fridge with meals. I recently made this (but modified the seasoning as my dad hates onion soup mix). Of everything I’ve made for them over the last couple of months, this has been their favorite. Thank you!
What seasoning did you use instead of the onion mix??
I used to make this when my kids were younger ,Been making this now only with thighs,and legs with bone in,I sear the skins in olive oil till crisp,add them on top of the rice mixture, extra flavor, cover cook very delicious 😋
My family loved this. I added defrosted and drained frozen spinach. I put onion and garlic powder, paprika, and pepper on the chicken.
This is one of my favorite recipes! However, I want to make it for the residents of the group home my 95 year old MIL with dementia resides. All four of the residents are unable to swallow well (dysphagia), and several do not have teeth. I thought this would be a good recipe, but wonder if I could make it with rotisserie chicken that I cut into teeny pieces rather than fresh chicken. Would that change the cooking time? I want the meat to be as palatable for them as possible. Thanks!
I used this recipe as a guide but didn’t need such a big casserole. I used one cup of rice, 1-1/2 pound trim and cut up chicken thighs, one can of cream of mushroom soup, one soup can of water and one envelope of onion soup mix. Baked 60 minutes in a smaller casserole dish. My picky eaters, husband and daughter went back for seconds, and the pickiest 5 year old grandson had thirds! I will make this totally following the ripe next time with two cans of broth and 2 cups of rice! I added sides of steamed broccoli and unsweetened applesauce.
What size pan if your making half the recipe?
I use an 8×8 or 7 x11 for 1/2 recipe. Both seem to work. Might have to adjust time a little.
I made this and it was awesome, except it was a little too salty. Any ideas how to make less salty?
Use unsalted soups and unsalted broth. Here is our recipe for homemade cream of chicken soup: Homemade Cream of Chicken Soup
Will have to try. Thank you! We made it again tonight as is. Yummy!
I’ve been making this dish for years. Sometimes I switch out the cream of mushroom for cream of celery for a change. Also we put half of the onion mix in the main dish and then after we get the chicken in we sprinkle the rest of the mix across the top of the dish – do not stir in. Then cover and bake. Sometimes I chop a half of a stalk of celery and add it to the mixture before I put the chicken in. This also works so well as a turkey casserole after Thanksgiving for the turkey leftovers. So easy as so good!!
Only thing I different was used parboiled rice which should cook quicker…flavor is good…after reading comments i cooked an extra 30 min…rice is still so under cooked i added another cup of water and put back in oven for 45min . Hopefully works out
I replace the cream of chicken with cream of celery soup… definitely a flavor enhancer
This was inexpensive, almost criminally easy, and delicious! I mixed everything right in the 9×13” pan. This will be a regular star of our dinners. Thank you for the recipe! (I made it once as written and once with 2 cans cream of mushroom because that’s what I had. Delicious either way. I used one 14.5 oz can of chicken broth, which was 2 cups for me (I know it should be 16 oz=2 cups, but it came out perfectly.)